Beverage containing catechin compound(s) and RebD and/or RebM

ABSTRACT

Catechin compound(s)-containing beverages having reduced bitterness and astringency of catechin compound(s) while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of catechin compound(s) in a beverage is adjusted to within a certain range, the total content of RebM and RebD in the beverage is adjusted to within a certain range, and the weight ratio of the total content of RebD and RebM to the content of the catechin compound(s) is adjusted to within a certain range.

CROSS-REFERENCE TO RELATED APPLICATIONS

This is a continuation application of U.S. patent Ser. No. 15/555,787,filed on Sep. 5, 2017, which is a U.S National stage of InternationalPatent Application No. PCT/JP2017/013545, filed on Mar. 31, 2017 whichclaims priority to Japanese Patent Application No. 2016-072709, filed onMar. 31, 2016. The disclosure of each of these applications is hereinincorporated by reference in its entirety.

TECHNICAL FIELD

Embodiments of the present invention relate to a beverage containingcatechin compound(s) and RebD and/or RebM.

BACKGROUND ART

Physiological effects of polyphenols have recently attracted attentiondue to the increase in health consciousness and the demand forpolyphenol-rich beverages has increased too. For example, catechincompound(s), which are a type of polyphenols, are known to have aninhibitory effect on increase in cholesterol and there are needs forbeverages containing catechin compound(s). However, catechin compound(s)have a characteristic bitter taste and astringency and therefore methodsfor reducing the bitter taste and astringency have been proposed to makesuch beverages more drinkable. For example, Patent Literature 1discloses that astringency characteristic of catechin compound(s) can besuppressed by adjusting the glutamic acid concentration in beveragescontaining catechin compound(s) within a certain range.

CITATION LIST Patent Literature

Patent Literature 1: Japanese Patent Laid-Open No. 2006-042728

SUMMARY Technical Problem

Objects of embodiments of the present invention are to provide catechincompound(s)-containing beverages having reduced bitterness andastringency of catechin compound(s) while maintaining tea-likepreferable flavors, methods of production thereof, and the like.

Solution to Problem

Embodiments of the present invention provide beverages comprisingcatechin compound(s) at a content of 1 to 600 ppm and RebD and/or RebMat a total content of 20 to 300 ppm, wherein a weight ratio (B/A) of atotal content (B) of RebD and RebM to a content (A) of the catechincompound(s) is 0.43 to 3.00, but embodiments of the present inventionare not limited thereto.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 illustrates the results of evaluation of masking effect of acatechin compound(s) content (A) and a RebD content (B) in beverages anda weight ratio (B/A) thereof on bitterness and astringencycharacteristic of catechin compound(s) and the effect thereof on thetea-like flavor.

FIG. 2 illustrates the results of evaluation of masking effect of RebDand RebA on bitterness and astringency characteristic of catechincompound(s) and the effect thereof on the tea-like flavor.

FIG. 3 illustrates the results of evaluation of masking effect of acatechin compound(s) content (A) and a RebM content (M) in beverages andweight ratio (M/A) thereof on bitterness and astringency characteristicof catechin compound(s) and effect thereof on the tea-like flavor.

DESCRIPTION OF EMBODIMENTS

<Beverage>

Embodiments of the present invention are beverages comprising catechincompound(s) at a content within a certain range and RebD and/or RebM ata total content within a certain range, wherein a weight ratio (B/A) ofa total content (B) of RebD and RebM to a content (A) of the catechincompound(s) is within a certain range.

Catechin compound(s) are known to be a type of polyphenols and have acharacteristic bitter taste and astringency. As used herein, the bittertaste and astringency characteristic of catechin compound(s) may bedescribed as the “bitterness and astringency”.

In embodiments of the invention, the content of catechin compound(s) is1 to 600 ppm (0.0001 to 0.06% by weight), preferably 30 to 500 ppm, morepreferably 60 to 400 ppm, further more preferably 100 to 300 ppm, andparticularly preferably 150 to 250 ppm relative to the weight ofbeverage. Unless otherwise specified, “ppm”, as used herein, meansweight/weight (w/w) ppm.

As used herein, the “catechin compound(s)” refers to a generic name ofcatechin, epicatechin, gallocatechin, epigallocatechin, catechingallate, epicatechin gallate, gallocatechin gallate, andepigallocatechin gallate. Accordingly, in embodiments of the presentinvention, catechin compound(s) may comprise one or more selected fromthe group consisting of catechin, epicatechin, gallocatechin,epigallocatechin, catechin gallate, epicatechin gallate, gallocatechingallate, and epigallocatechin gallate. Stating for confirmation, thecontent of catechin compound(s) mentioned above means the sum of thecontents of the aforementioned 8 compounds.

Moreover, in embodiments of the present invention, the percentage of thetotal amount of gallocatechin gallate and epigallocatechin gallaterelative to the content of catechin compound(s) is preferably 30% ormore, more preferably 35% or more, and further more preferably 40% ormore.

In embodiments of the present invention, the origin of the catechincompound(s) is not particularly limited. For example, they may be thosederived from a natural product, those obtained from the market, or thosesynthesized by a technique in organic chemistry, but they are preferablycatechin compound(s) derived from a natural product in view of a recentincrease in nature orientation. Examples of the natural product include,but are not limited to, tea (green tea, white tea, black tea, oolongtea, mate, and the like), chocolate, cocoa, red wine, fruits (grapes,berries, apples), and the like. In embodiments of the present invention,the catechin compound(s) are preferably derived from a tea extract andthe tea extract is preferably derived from Camellia sinensis.

Rebaudiosides (hereinafter, abbreviated as “Rebs”) are known as sweetcomponents contained in stevia extracts. The stevia extracts areextracts obtained by extraction and/or purification from stevia dryleaves. Stevia is a perennial plant in Asteraceae that is native toParaguay in South America and its scientific name is Stevia RebaudianaBertoni. Because stevia contains components having about 300 times ormore the sweetness of sugar, it is grown for extraction and use of thesesweet components as a natural sweetener. Known Rebs include RebA, RebB,RebC, RebD, and RebE. Furthermore, the presence of various glycosidessuch as RebM described in National Publication of International PatentApplication No. 2012-504552 has been recently reported. Embodiments ofthe present invention involve particularly RebM and RebD as steviaextracts. RebD and RebM may be obtained on the market or synthesized byan organic chemical method. Moreover, RebD and RebM may be separated andpurified from a stevia extract as a starting raw material. For example,RebD can be purified according to the method described in U.S. Pat. No.8,414,949 and RebM can be purified according to the method described inFoods 2014, 3 (1), 162-175; doi: 10.3390/foods3010162. Methods foranalyzing RebD and RebM are not particularly limited and known methodsmay be used, but, for example, they can be analyzed with a highperformance liquid chromatograph (HPLC) under the conditions describedin National Publication of International Patent Application No.2012-504552. RebD and RebM are analyzed herein by the method, unlessotherwise described.

Beverages of embodiments of the present invention may contain one orboth of RebD and RebM and the total content of RebD and RebM relative tothe weight of the beverage is 20 to 300 ppm (0.002 to 0.03% by weight),preferably 30 to 280 ppm, more preferably 40 to 260 ppm, and furthermore preferably 50 to 250 ppm.

In embodiments of the present invention, bitterness and astringencycharacteristic of catechin compound(s) can be reduced while maintainingthe tea-like preferable flavor in the catechin compound(s)-containingbeverages by adjusting the content of the catechin compound(s) and thetotal content of RebD and RebM within the ranges described above. Inembodiments of the present invention, tastes and aromas of the catechincompound(s) themselves may remain as long as bitterness and astringencycharacteristic of catechin compound(s) can be reduced. The “tea-likepreferable flavor” as used herein refers to having a refreshing aromaand a rich taste characteristic of tea.

Furthermore, in the embodiments, the weight ratio of a total content (B)of RebD and RebM relative to a content (A) of catechin compound(s)([total content of RebD and RebM]/[content of catechin compound(s)](B/A)) is 0.43 to 3.00, preferably 0.45 to 2.00, more preferably 0.50 to1.50, and further more preferably 0.60 to 1.20, and particularlypreferably 60 to 0.80. If A and B meet the conditions, then bitternessand astringency of catechin compound(s) can be effectively reduced whilemaintaining the tea-like preferable flavor in the catechincompound(s)-containing beverages.

Moreover, in beverages of embodiments of the present invention, thecontent of RebD relative to the weight of the beverage is preferably 20to 300 ppm (0.002 to 0.03% by weight), more preferably 30 to 280 ppm,further more preferably 40 to 260 ppm, and most preferably 50 to 250ppm. Furthermore, in embodiments of the present invention, the weightratio of the content of RebD to the content of catechin compound(s)([content of RebD]/[content of catechin compound(s)]) is 0.43 to 3.00,preferably 0.45 to 2.00, more preferably 0.50 to 1.50, and further morepreferably 0.60 to 1.20, and particularly preferable to be 0.60 to 0.80.

In beverages of an embodiment of the present invention, the content ofRebM relative to the weight of the beverage is 20 to 300 ppm (0.002 to0.03% by weight), more preferably 30 to 280 ppm, further more preferably40 to 260 ppm, and particularly preferably 50 to 250 ppm. Furthermore,in an embodiment of the present invention, the weight ratio of thecontent of RebM to the content of catechin compound(s) ([content ofRebM]/[content of catechin compound(s)]) is 0.43 to 3.00, preferably0.45 to 2.00, more preferably 0.50 to 1.50, and further more preferably0.60 to 1.20, and particularly preferable to be 0.60 to 0.80.

Beverages of embodiments of the present invention may contain, asneeded, additives usually contained in beverages, for example,antioxidants, emulsifiers, nutrient supplements (vitamins, calcium,minerals, amino acids), flavors, pigments, preservatives, flavoringagents, extracts, pH regulators, quality stabilizer, fruit juice, fruitjuice puree, and the like. These additives may be blended singly in thebeverages or a plurality of these components may be blended incombination in the beverages.

Embodiments of the present invention are not particularly limited, butexamples include refreshing beverages, non-alcoholic beverages,alcoholic beverages, and the like. The beverages may be beveragescontaining no carbonic acid gas or may be beverages containing carbonicacid gas. Examples of the beverages containing no carbonic acid gasinclude, but are not limited to, tea beverages such as green tea, oolongtea, black tea, barley tea, mate, and the like, coffee, fruit juicebeverages, milk beverages, sports drinks, and the like. Examples of thebeverages containing carbonic acid gas include, but are not limited to,cola, diet cola, ginger ale, soda pop, and carbonated water providedwith a fruit juice flavor. In particular, from a point of view tomaintain the tea-like preferable flavor, embodiments of the presentinvention are preferably tea beverages such as green tea, oolong tea,black tea, barley tea, mate, and the like.

Beverages of embodiments of the present invention may be provided incontainers, as needed. The form of the containers is not limited at alland the beverages may be filled into containers such as bottles, cans,barrels, or PET bottles and provided as beverages in containers.Moreover, the method of filling the beverages into containers is notparticularly limited.

<Method of Production of Beverage and Method of Reducing Bitterness andAstringency of Catechin Compound(s) While Maintaining Tea-LikePreferable Flavor>

According to another aspect of embodiments of the present invention,methods of producing beverages are provided. A method of productionaccording to an embodiment of the present invention comprises the stepof blending catechin compound(s) and RebD and/or RebM such that thecontent of the catechin compound(s) becomes 1 to 600 ppm, the totalcontent of RebD and RebM becomes 20 to 300 ppm, and the weight ratio(B/A) of the total content (B) of RebD and RebM to the content (A) ofthe catechin compound(s) is 0.43 to 3.00. The method of blending thecatechin compound(s) is not particularly limited and, for example, thecatechin compound(s) themselves may be blended or a raw materialcontaining the catechin compound(s) may be blended. Moreover, the methodof blending RebD and/or RebM is not particularly limited as well andRebD and/or RebM itself may be blended or a raw material containing RebDand/or RebM may be blended. Preferable catechin compound(s) andpreferable content ranges thereof, preferable total content ranges ofRebD and RebM, and preferable ranges of the weight ratio (B/A) are asdescribed above as for beverages.

The method of production according to the embodiment of the presentinvention may comprise the step of blending an additive that is usuallyblended into beverages and/or the step of filling a beverage into acontainer. Types of the additive and the container are as describedabove as for beverages and filling of the container may be done by usinga known method.

The method of production according to the embodiment of the presentinvention can reduce bitterness and astringency characteristic ofcatechin compound(s) while maintaining a tea-like preferable flavor incatechin compound(s)-containing beverages. Accordingly, the method ofproduction is, in another aspect, a method for reducing bitterness andastringency of catechin compound(s) while maintaining a tea-likepreferable flavor in a beverage.

Hereinafter, embodiments of the present invention are describedreferring to specific examples, but the present invention is not limitedthereto.

The effect of the catechin compound(s) content (A), RebD and/or RebMcontent (B) in beverages, and the weight ratio (B/A) thereof on thetea-like preferable flavor and the bitterness and astringency ofcatechin compound(s) can be determined as follows. First, green tealeaves and black tea leaves (Assam) were mixed at a certain ratio and acatechin formulation (Sunphenon, manufactured by Taiyo Kagaku Co., Ltd.Percentage of the total amount of gallocatechin gallate andepigallocatechin gallate to the total amount of catechin compound(s) wasapproximately 60%.) and RebD were blended to prepare sample beverages(Examples 1 to 10, Comparative Examples 1 to 8). The catechincompound(s) content and the RebD content in the beverages were measured.Furthermore, based on the catechin compound(s) content (A) and the RebDcontent (B) measured, the RebD content/catechin compound(s) contentweight ratio (B/A) was calculated. Subsequently, a sensuality evaluationtest for “masking effect of bitterness and astringency” and “tea-likeflavor” by expert panels was conducted by tasting of sample beveragesaccording to the following standards. 5 expert panels conducted theevaluation and graded the samples 1 to 5 points at 0.1 points intervalsfor the evaluation criteria. x was marked when the average of points bythe 5 panels is less than 3; ◯ was marked when the average is equal toor more than 3 and less than 4.5: and ⊚ was marked when the average isequal to or more than 4.5.

<Criteria for Sensuality Evaluation>

-   ⊚: very preferable-   ◯: preferable-   x: unfavorable

The catechin compound(s) content and the RebD content in samplebeverages and the results of the sensuality evaluation are illustratedin FIG. 1. It was shown, as described in FIG. 1, that the bitterness andastringency of the catechin compound(s) can be masked while maintainingthe tea-like flavor by adjusting the catechin compound(s) content andthe RebD content within the range according to the present invention andadjusting the weight ratio of RebD content/catechin compound(s) contentwithin the range according to the present invention.

Furthermore, the difference between the effects of RebD and RebA on thetea-like preferable flavor and the bitterness and astringency of thecatechin compound(s) in catechin compound(s)-containing beverages wasexamined as follows. First, sample beverages (Examples 11 to 12,Comparative Examples 9 to 10) were prepared in the same way as describedabove. The catechin compound(s) content and the RebA or RebD content ineach beverage were measured and the weight ratio of RebA or RebDcontent/catechin compound(s) content (C/A or B/A) was calculated (FIG.2). A sensuality evaluation test was conducted according to the methoddescribed above. The results are shown in FIG. 2. It was revealed, asdescribed in FIG. 2, that the effect that allows masking bitterness andastringency of the catechin compound(s) while maintaining the tea-likeflavor observed with RebD was hardly observed with RebA.

Moreover, sample beverages (Examples 13 to 17, Comparative Examples 11to 15) were prepared in the same way as described above except that RebMwas used instead of RebD. It was also demonstrated that if the catechincompound(s) content, the RebM content, and weight ratio of RebMcontent/catechin compound(s) content (M/A) were adjusted within theranges according to the present invention, then the bitterness andastringency of the catechin compound(s) could be masked whilemaintaining the tea-like flavor, similar to the case with RebD (FIG. 3).

Stating for clarification, the numerical range expressed herein with alower limit value to an upper limit value, namely, “lower limit value toupper limit value” includes the lower limit value and the upper limitlevel value. For example, the range expressed as “1 to 2” includes 1 and2.

The invention claimed is:
 1. A beverage comprising: catechin compound(s)at a content (A) of 10 to 600 ppm, wherein the catechin compound(s) isone or more compounds selected from the group consisting of catechin,epicatechin, gallocatechin, epigallocatechin, catechin gallate,epicatechin gallate, gallocatechin gallate, and epigallocatechingallate; and Rebaudioside D (Reb D) at a content (B) of 20 to 300 ppm;wherein a weight ratio B/A is 0.43 to 3.00.
 2. The beverage according toclaim 1, wherein the weight ratio B/A is 0.60 to 0.80.
 3. The beverageaccording to claim 2, wherein the catechin compound(s) are derived froma tea extract.
 4. The beverage according to claim 3, wherein the teaextract is derived from Camellia sinensis.
 5. The beverage according toclaim 1, wherein the catechin compound(s) are derived from a teaextract.
 6. The beverage according to claim 5, wherein the tea extractis derived from Camellia sinensis.
 7. A tea beverage comprising:catechin compound(s) at a content (A) of 230 to 600 ppm, wherein thecatechin compound(s) is one or more compounds selected from the groupconsisting of catechin, epicatechin, gallocatechin, epigallocatechin,catechin gallate, epicatechin gallate, gallocatechin gallate, andepigallocatechin gallate; and Rebaudioside D (RebD) at a content (B) of20 to 300 ppm; wherein a weight ratio B/A is 0.43 to 3.00.
 8. A beveragecomprising: catechin compound(s) at a content (A) of 10 to 600 ppm,wherein the catechin compound(s) is one or more compounds selected fromthe group consisting of catechin, epicatechin, gallocatechin,epigallocatechin, catechin gallate, epicatechin gallate, gallocatechingallate, and epigallocatechin gallate; and Rebaudioside D (RebD) andRebaudioside M (RebM) at a total content (B) of 20 to 300 ppm; wherein aweight ratio B/A is 0.43 to 3.00.
 9. The beverage according to claim 8,wherein the weight ratio B/A is 0.60 to 0.80.
 10. The beverage accordingto claim 9, wherein the catechin compound(s) are from a tea extract. 11.The beverage according to claim 10, wherein the tea extract is fromCamellia sinensis.
 12. The beverage according to claim 8, wherein thecatechin compound(s) are from a tea extract.
 13. The beverage accordingto claim 12, wherein the tea extract is from Camellia sinensis.
 14. Atea beverage comprising: catechin compound(s) at a content (A) of 230 to600 ppm, wherein the catechin compound(s) is one or more compoundsselected from the group consisting of catechin, epicatechin,gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate,gallocatechin gallate, and epigallocatechin gallate; and Rebaudioside D(RebD) and Rebaudioside M (RebM) at a total content (B) of 20 to 300ppm; wherein a weight ratio B/A is 0.43 to 3.00.